PINEAPPLESTORAGE

UNIVERSITY OF THE EAST
COLLEGE OF ENGINEERING
MECHANICAL ENGINEERING DEPARTMENT

Name: Paul Date Performed:
Date Submitted:
Subject and Section

Table of contents
Chapter 1 Introduction/Design Content
DESIGN OF COLD STORAGE FOR FRUITS AND VEGETABLES
Cold storage is the one widely practiced method for bulk handling of the perishables
between production and marketing processing. It is one of the methods of reserving perishable
commodities in fresh and whole some state for a longer period by controlling temperature and
humidity with in the storage system. Maintaining adequately low temperature is critical, as
otherwise it will cause chilling injury to the produce. Also, relative humidity of the storeroom
should be kept as high as 80-90% for most of the perishables, below (or) above which his
detrimental effect on the keeping quality of the produce.
Most fruits and vegetables have a very limited life after harvest if held at normal
harvesting temperatures. Postharvest cooling rapidly removes field heat, allowing longer storage
periods. Proper postharvest cooling can:
 Reduce respiratory activity and degradation by enzymes;

 Reduce internal water loss and wilting;
 Slow or inhibit the growth of decay-producing microorganisms;
 Reduce the production of the natural ripening agent, ethylene.
Despite having few calories, pineapples have an impressive nutrient profile. The following
nutrients can be found in just 1 cup (165 grams) of pineapple chunks.
 Calories: 83
 Fat: 1.7 grams
 Protein: 1 gram
 Carbs: 21.6 grams
 Fiber: 2.3 grams
 Vitamin C: 88% of the Daily Value (DV)
 Manganese: 109% of the DV
 Vitamin B6: 11% of the DV
 Copper: 20% of the DV
 Thiamine: 11% of the DV
 Folate: 7% of the DV
 Potassium: 4% of the DV
 Magnesium: 5% of the DV
 Niacin: 5% of the DV
 Pantothenic acid: 7% of the DV
 Riboflavin: 4% of the DV
 Iron: 3% of the DV
In addition to helping maintain quality, postharvest cooling also provides marketing flexibility by
allowing the grower to sell produce at the most appropriate time. Having cooling and storage facilities
makes it unnecessary to market the produce immediately after harvest. This can be an advantage to
growers who supply restaurants and grocery stores or to small growers who want to assemble truckload
lots for shipment. Postharvest cooling is essential to delivering produce of the highest possible quality to
the consumer.
Chapter 2: PRODUCT LOAD CALCULATION
Statement of the Problem
a) To be able to design a cold storage plant for pineapple that conforms to the given
specifications.
b) To be able to recommend necessary equipments for the plant.
c) To calculate the total refrigeration load for a cold storage with design criteria as follows:
 60 tons of pineapple
 Located in Cagayan De Oro
Cold Storage Design Criteria
Specification:
 Product is pineapple
 Minimum temperature is 8 deg C
 Size of cold storage room is 960 sqm
Required: 60 tons of Pineapple

2000 lbs
60 tons pineapple × =120 000 lbsof pineapple
1 ton
Each case∨box contains 6−8 pieces of pineapple weighing approximately 30 lbs
1box
120 000 lbs pineapple × =4000 boxes of pineapple
30 lbs
dimension of each box :600 mm × 400 mm

2 2
area covered of each box=600 mm × 400 mm=240 000 mm =0.24 m
2
0.24 m
4000 boxes × =960 m 2
1 box
2
therefore ,the minimum floor areaof cold storage for pineapple is 960 m
Product Load
¿ thermodynamics ,Q=mC p ∆ T
∑ Q=Q1+ Q2
Q1=cooling¿ entering temperature ¿ freezingtemperature
Q1=m C p ∆ T
(
Q1=( 60 000 kg ) 3.68
kJ
kg−℃ )
( 31℃−8 ℃ )
Q1=5 078 400 kJ
Q2=mhfg
(
Q2=( 60 000 kg ) 285
kJ
kg )
Q2=17 100 000 kJ
kJ
Q=22178 400
24 hr
Properties of Pineapple:
kg
Bulk Density :547 3
m
kJ
Specific Heat :3.68
kg−℃
¿ the box :600 mm × 400 mm× 142 mm
Volume of each box:

3
V =0.6 m× 0.4 m× 0.142m=0.03408 m
Weight of produce in each box:
(
W = 547
kg
m 3)( 0.03408 m3 ) = 18.64 kg
box
Total number of boxes:
60 000 kg
Total Number of Boxes= =3218.88∨3219 boxes
18.64 kg
box
Chapter 3 FACILITY, COLD STORAGE LAYOUT, AND CONSTRUCTION

Chapter 4 FACILITY COOLING
Chapter 5 EQUIPMENT SELECTION PARAMETERS
Chapter 6 EQUIPMENTS ( Chiller, pumps, refrigeration units etc)
Chapter 7 AUXILLARIES
Glossary

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UNIVERSITY OF THE EAST

MECHANICAL ENGINEERING DEPARTMENT

Name: Paul Date Performed:

Date Submitted:

Subject and Section

Chapter 1 Introduction/Design Content

DESIGN OF COLD STORAGE FOR FRUITS AND VEGETABLES

 Reduce respiratory activity and degradation by enzymes;

Chapter 2: PRODUCT LOAD CALCULATION

Statement of the Problem

Cold Storage Design Criteria

Required: 60 tons of Pineapple

Each case∨box contains 6−8 pieces of pineapple weighing approximately 30 lbs

dimension of each box :600 mm × 400 mm

Q1=5 078 400 kJ

¿ the box :600 mm × 400 mm× 142 mm

Volume of each box:

Weight of produce in each box:

Total number of boxes:

Chapter 3 FACILITY, COLD STORAGE LAYOUT, AND CONSTRUCTION

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